The Determination of the Amount of Vanillin in Commercially Available Products

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dc.contributor.author Nguyen, Xuan-An T.
dc.date.accessioned 2009-06-24T16:23:25Z
dc.date.available 2009-06-24T16:23:25Z
dc.date.issued 2009-06-24T16:23:25Z
dc.identifier.uri http://hdl.handle.net/2092/965
dc.description Advisor: John N. Gitua en_US
dc.description.abstract The purpose of this study was to determine whether there is a correlation between the amounts of vanillin and the taste of the commercially available products. Extraction of vanillin from such products obtained from the local restaurants was achieved by using a combination of organic solvents and the amounts of vanillin determined using the gas chromatographic (GC) technique. We anticipate that this study may be able to inform the consumer (us) whether the taste we enjoy from our favorite vanillin containing products is due to the amount of vanillin present or not. en_US
dc.description.sponsorship Drake University, College of Arts and Sciences, Department of Chemistry en_US
dc.language.iso en_US en_US
dc.relation.ispartofseries DUCURS 2009;31
dc.subject Vanillin en_US
dc.subject Gas chromatography en_US
dc.subject Consumer goods en_US
dc.title The Determination of the Amount of Vanillin in Commercially Available Products en_US
dc.type Presentation en_US


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  • DUCURS [196]
    Poster sessions and presentation from the Drake University Conference on Undergraduate Research in the Sciences held each April at Olmsted Center on the Drake campus.

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